Easiest Chinese Hot and Sour Soup Recipe (酸辣湯), made with cooked chicken and better than a restaurant makes! Loaded with shiitake mushrooms, bamboo shoots, and sweet carrots, this easy hot sour soup is savory-tangy-hearty and a little spicy. Simple ingredients, 30 minutes to make, and oh-so-yummy!

This soup will become another of your favorite Chinese take-out food collections, and you can serve it along with Black pepper chicken, Kung pao shrimp, or keto lo mein! Got extra leftover Turkey? Add it to this soup to make the best Hot Sour Soup with turkey!

Photo shows two serving white color bowl with Chinese hot sour soup and spoons
Easy Delicious Hot & Sour Soup with cooked chicken or turkey!

Easy One Pot Soup & Big On Flavor!

People love my paleo hot sour soup, made with pork tenderloin so why not share another version that’s simpler and you can use cooked chicken, turkey, or make it vegetarian and vegan friendly.

Why I love this recipe so much –

  • Great for using up the leftover turkey (or roasted spatchcock chicken)!
  • Simple ingredients and fast to make!
  • Tastes just like my mom’s recipe – savory, tangy, hearty, and little spicy
  • Loaded with vegetables and hearty
  • Family friendly!

What is hot and sour soup (酸辣湯)

Hot and sour soup (酸辣湯) is a Chinese soup recipe that’s savory, tangy, hearty, and a little spicy. Traditionally it’s made with pork tenderloin that’s seasoned with soy sauce, toasted sesame oil, little starch, and cooking wine then sauteed in a wok to make the soup base. The soup is filled with shiitake mushrooms, bamboo shoots, julienned carrots, wood ear mushrooms, tofu, and dried lily flower buds.

The “hot” comes from ground white pepper and the “sour” comes from white vinegar.

I’ve simplified the traditional recipe and made it simpler and more accessible. It tastes just like my mom’s at home! The flavor and textures in this soup are super addictive and I can totally see it become one of your favorites this winter!

Ingredients needed to make hot & sour soup recipe

SIMPLE Ingredients for Chinese hot sour soup recipe (酸辣湯)

To keep this recipe simple and with accessible ingredients, I simplified the traditional method and added a few personal touches.

  • Garlic and ginger
  • Carrots
  • Shiitake mushroom
  • Bamboo shoots (canned)
  • Chicken bone broth
  • Scallions
  • Soup seasonings:
    • Coconut aminos
    • Apple cider vinegar, or white vinegar
    • Hot sauce
    • Toasted sesame oil
    • Ground white pepper

Must-have ingredients to make this soup

To make this soup taste right, you need bamboo shoots, shiitake, coconut aminos, white vinegar or apple cider vinegar, ground white pepper, and hot sauce (I use Frank’s original).

How to make hot and sour soup recipe

  1. Saute the garlic and ginger with a pinch of salt. Add the carrots and mushrooms.
  2. Add the bamboo shoots and chicken stock and simmer for 7 minutes.
  3. Turn the heat up to medium. Add the cooked chicken (or turkey) and simmer for 3 minutes, if using.
  4. Season the soup with coconut aminos, vinegar, and hot sauce. Stir and taste to adjust the quantity.
  5. Make a slurry with starch and water. Stir-well then add it to the soup. Keep stirring to thicken the broth.
  6. Turn off the heat. Garnish with scallions, sesame oil, and white pepper. Serve hot or warm.
Photo shows a big pot of the soup with scallions on top
Easy Hearty Delicious One Pot Soup!

Some Common Questions:

Is hot and sour soup healthy

Yes! The homemade version is loaded with fresh vegetables and with little to no starch. The soup is hearty and healthy, and is the perfect one pot meal!

Hot & sour soup calories

1 serving (divided from 6 total) has 260 calories.

Hot sour soup recipe carb count

1 serving (divided from 6 total) has 9 gram of net carb.

How long does the soup last in the fridge?

It lasts 3-4 days in the fridge. To reheat, take the portion you need and reheat it in a microwave or stovetop.

Can I freeze the soup?

Yes. You can freeze the soup. I recommend defrost it a night before in the fridge and reheat it over a stovetop.

🙋🏻‍♀️ Umami Tips for the Best Easy Hot & Sour Soup!

  • Don’t skip the bamboo shoots – this is the ingredient that makes hot sour soup distinct and special. Store a few cans in your pantry. They will come in handy!
  • Do add cooked protein – Although this soup is vegetarian friendly, do add cooked chicken (or leftover Thanksgiving turkey) to make the meal full and complete!
  • Or keep it vegetarian/vegan – The flavor of the soup comes from ginger, garlic, mushrooms, and bamboo shoots so it’s totally okay if you want to skip the meat.
  • Other variations – Add whisked eggs, add tofu (or check out my soy-free cashew tofu), and rehydrated wood ear mushroom!
  • Taste & Adjust – Adjust the soup based on your personal taste! Start from smaller quantities (coconut aminos, vinegar, hot sauce) and add more if you like!
A close shot of the 酸辣湯 in a white bowl with a spoon

What to serve with hot & sour soup (酸辣湯)?

Keto egg rolls, Zucchini carrot fritters, Chinese chicken lettuce wraps, Keto scallion pancakes, daikon potstickers, bang bang shrimp, air fryer honey sriracha chicken, Instant Pot Taiwanese meat sauce, Taiwanese fried chicken cutlets, and Chinese sweet and sour chicken!

More delicious hot soup!

A close shot of the 酸辣湯 in a white bowl with a spoon
5 from 2 votes

Easy Hot and Sour Soup (酸辣湯)

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6 people
Author: ChihYu
This delicious Chinese Hot and Sour Soup Recipe (酸辣湯) uses cooked chicken or turkey is easy to make in about 30 minutes, and tastes authentic and healthy!
Print Pin Rate

Ingredients 

  • 0.7 oz garlic, minced, about 3 cloves
  • 3 tsp grated ginger
  • 5 oz. carrots, julienned, about 2 large
  • 5.5 oz. fresh shiitake, sliced
  • 7 oz enoki mushrooms, optional, 1 packet bundle
  • 14 oz. canned bamboo shoots, drain before using
  • 3 tbsp avocado oil, or olive oil, divided
  • 3 pinches coarse sea salt, divided
  • 32 oz. chicken bone broth, 4 cups
  • 3 cup shredded and cooked chicken or turkey, optional

Seasonings:

  • 1-2 tbsp coconut aminos, or to taste
  • 2 tbsp apple cider vinegar, or white vinegar
  • 1-1.5 tbsp hot sauce, I use Frank’s original hot sauce
  • 3 tsp tapioca starch, or arrowroot starch
  • 2-3 bulb scallions, chopped
  • 2 tsp toasted sesame oil
  • Dash ground white pepper

Instructions 

  • Prepare the garlic and ginger in one bowl and the carrots and shiitake in a second bowl. Drain the bamboo shoots.
  • In a large soup pot or Dutch oven, add 1.5 tbsp oil over medium heat. Add the garlic and ginger with a pinch of salt. Saute for 5 seconds.
  • Add the carrots, mushrooms, 1.5 tbsp oil, and 2 pinches of salt. Saute for 1-2 minutes.
  • Add the bamboo shoots and stock. Stir and cover the pot with a lid. Lower the heat to medium-low and simmer for 7 minutes.
  • Turn the heat up to medium. Add the chicken (or turkey) and simmer for 3 minutes, if using.
  • Season the soup with coconut aminos, vinegar, and hot sauce. Stir and taste to adjust the quantity to your liking.
  • In a small bowl, make a slurry with 3 tsp starch and 2 tbsp water. Stir-well then add it to the soup. Keep stirring to thicken the broth, 1-2 minutes.
  • Turn off the heat. Garnish with scallions, sesame oil, and pepper. Serve hot or warm.

Video

Notes

How long does the soup last in the fridge?
  • It lasts 3-4 days in the fridge. To reheat, take the portion you need and reheat it in a microwave or stovetop.
Can I freeze the soup?
  • Yes. You can freeze the soup. I recommend defrost it a night before in the fridge and reheat it over a stovetop.
Umami Tips for the Best Easy Hot & Sour Soup!
  • Don’t skip the bamboo shoots – this is the ingredient that makes hot sour soup distinct and special. Store a few cans in your pantry. They will come in handy!
  • Do add cooked protein – Although this soup is vegetarian friendly, do add cooked chicken (or leftover Thanksgiving turkey) to make the meal full and complete!
  • Or keep it vegetarian/vegan – The flavor of the soup comes from ginger, garlic, mushrooms, and bamboo shoots so it’s totally okay if you want to skip the meat.
  • Other variations – Add whisked eggs, add tofu (or check out my soy-free cashew tofu), and rehydrated wood ear mushroom!
  • Taste & Adjust – Adjust the soup based on your personal taste! Start from smaller quantities (coconut aminos, vinegar, hot sauce) and add more if you like!

Nutrition

Serving: 1serving, Calories: 260kcal, Carbohydrates: 11g, Protein: 23g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 418mg, Potassium: 523mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3991IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 2mg
Course: Soup
Cuisine: American Chinese, Chinese, Taiwanese
Keyword: chicken hot and sour soup, Chinese hot and sour soup, easy hot and sour soup, healthy hot and sour soup, hot and sour soup, hot and sour soup recipe, hot sour soup, 酸辣湯
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.
A side shot with two white bowls filled with the soup
ChihYu Smith, founder and creator of I Heart Umami.

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